Chicken Livers Stroganoff Recipe
Ingredients
| Chicken livers | 3/4 pound | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Onion | 1 Medium, chopped | |
| Vermouth | 3/4 Cup (16 tbs) | |
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Dried thyme | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| 3/4 cup commercial sour cream | ||
| Hot cooked noodles | ||
Directions
MAKING
1) In a medium saucepan, add chicken livers, mushrooms, onion, vermouth, rosemary, thyme and salt.
2) Place the saucepan over high heat and bring the liquid to a boil.
3) Reduce heat to low and cover the saucepan with a lid. Allow simmering the soup for 20 minutes.
4) Slowly pour in sour cream and keep on stirring. Put the heat to medium to warm thoroughly.
SERVING
5) In a serving bowl, first place hot cooked noodles and serve the soup over it.
1) In a medium saucepan, add chicken livers, mushrooms, onion, vermouth, rosemary, thyme and salt.
2) Place the saucepan over high heat and bring the liquid to a boil.
3) Reduce heat to low and cover the saucepan with a lid. Allow simmering the soup for 20 minutes.
4) Slowly pour in sour cream and keep on stirring. Put the heat to medium to warm thoroughly.
SERVING
5) In a serving bowl, first place hot cooked noodles and serve the soup over it.
Chef
